10 Must-Book Tables at Denver's Top Restaurants

No longer is Denver simply a western town. While the city is justifiably proud of its western heritage–and that can be seen in the eateries that focus on steaks and game–it's also a modern metropolis where locals, visitors, artists, professionals, sports enthusiasts, millennials, boomers and, yes, chefs, have come from across the country and the globe to stake a claim, whether permanently or just for a short while. The restaurant scene reflects that diverse population with its far-flung origins and influences, and it's possible to find any kind of food you want here now. There are a slew of great restaurants that have European and Mediterranean overtones, including Bistro Vendome and Il Posto. Hop Alley provides an intriguing new take on Chinese cooking, and Fruition and Acorn bring American comfort food to new levels. Some restaurants, including Work & Class, are as much about creating community and a defined experience as creating excellent food, while others such as Old Major are embracing another hot restaurant trend–charcuterie. Best of all, every Denver neighborhood has a star eatery to try. We have looked at all that Denver has to offer and put together a list that shines a light on the city's expansive personality as well as its super-star chefs. Enjoy. Share. Savor.

Maria Empanada basically does one thingbrilliantly. What it does is authentic Argentinian empanadas in a variety of forms, from savory to sweet. In spite of its location on a busy corner of South Broadway, it's an oasis of deliciousness and charm. In addition to the fabulous fresh-baked empanadas, there are other pastries and desserts, and you can choose a glass of wine, beer or espresso to go with your meal. Nothing fancy here. The empanadas come in a basket that you take to the table yourself. The whole place opens up to the sidewalk and there are tables outside, though the constant traffic diminishes the appeal of sitting there. Nothing, however, diminishes the friendly ambience of the place or the excellent empanadas, made just like the way the owner once made them with her mother in Argentina.

Maria Empanada basically does one thingbrilliantly. What it does is authentic Argentinian empanadas in a variety of forms, from savory to sweet. In spite of its location on a busy corner of South Broadway, it's an oasis of deliciousness and... Read More

Located in The Source, the former foundry building turned chic multi-venue marketplace on Brighton Boulevard in RiNo, Acorn features an aptly industrial-chic aesthetic with its exposed bricks and pipes. The restaurant is the offshoot of Boulder's highly acclaimed Oak at Fourteenth, and like Oak there's an emphasis here on wood smoking and grilling. Lunch and dinner menus are contemporary creative with comfort-food overtones, highlighted by such items as kale & apple salad, oak-smoked pork belly, hamachi crudo, oak-grilled double cheeseburger, crispy fried pickles and herb-crusted salmon. While the food will please sophisticated palates, Acorn remains an approachable, family-friendly restaurant. Before or after your meal, take a stroll around The Source, where a butcher, baker, florist, cheese shop and bank are among the businesses.

Located in The Source, the former foundry building turned chic multi-venue marketplace on Brighton Boulevard in RiNo, Acorn features an aptly industrial-chic aesthetic with its exposed bricks and pipes. The restaurant is the offshoot of... Read More

The focus at this Highlands-area eatery is on heritage-raised meats from Colorado farms. The restaurant does its own butchering and cures the meats in-house (you can see the charcuterie room from the dining area). While the emphasis is definitely on meals that meat lovers will enjoy, meat is not the only option. There are also seafood selections, including oysters, and veggies, so any group with diverse culinary preferences can come together in Old Major and enjoy a meal out. Standouts on the menu: the nose-to-tail large plate and fried chicken small plate; did we mention the pork-fat fries? Arrive early for the well-priced happy hour menu and you'll save a few bucks without sacrificing taste. The beer list is deep and eclectic, the cocktail menu decidedly creative.

The focus at this Highlands-area eatery is on heritage-raised meats from Colorado farms. The restaurant does its own butchering and cures the meats in-house (you can see the charcuterie room from the dining area). While the emphasis is... Read More

Olive & Finch features made from scratch and made to order three meals a day. Breads are baked daily, sauces are house-made, juices are pressed on site and the restaurant's chefs cure and smoke the meats. Like the original Uptown location, this one in Cherry Creek is designed to be a gathering place for locals and visitors, morning to night. Breakfast and lunch are served all day (no need to get up at the crack of dawn). The morning menu includes house-made hashes, biscuit or beignet sandwiches as well as expected and unexpected egg combos. Lunchtime sandwiches are served on a variety of breads, along with soups and salads. After 11 a.m., there's steak, poultry, fish and flatbreads to be had. Pair your chosen dishes with espresso or other coffee drinks, Colorado craft brews, wine or cocktails; fresh-pressed juices are customer faves, with good reason.

Olive & Finch features made from scratch and made to order three meals a day. Breads are baked daily, sauces are house-made, juices are pressed on site and the restaurant's chefs cure and smoke the meats. Like the original Uptown location,... Read More

As its name suggests, Work & Class, which opened in 2014, is down to earth and deliberately reflective of the owners' own working-class roots. The exceptional food, however, makes it in any class. Red-chile braised pork and coriander-roasted Colorado lamb are among the meat offerings, while blue-corn empanadas and shrimp ceviche appear in the appetizers and salad section. Don't skip the cornbread. For desserts, it may be hard to resist the warm chocolate brownie but it's not the only temptation. There are a ton of craft beers; a nice selection of wines by the bottle or glass; and, most impressively, an expansive list of whiskey, single malts, vodkas, tequilas and more, many of them from Colorado small-batch distillers including Laws, Leopold Brothers, Breckenridge and Deerhammer. Show up when you're ready; no reservations are taken.

As its name suggests, Work & Class, which opened in 2014, is down to earth and deliberately reflective of the owners' own working-class roots. The exceptional food, however, makes it in any class. Red-chile braised pork and coriander-roasted... Read More

Il Posto moved from its cramped Uptown location to an airy, contemporary space in Denver's newest trending culinary neighborhood, RiNo. Trendy, however, is not what owner-chef Andrea Frizzi is going for. Il Posto's menu emphasizes simple, fresh, local, seasonal and authentic. Frizzi tells a story of working in a Washington, D.C., restaurant and refusing to serve a TV celebrity the dish he requested because it was not authentic (after the ubiquitous "Do you know who I am?" the celebrity caved, accepted what Frizzi made him and became a regular). Here, the Northern Italian menu changes daily, which Frizzi calls "cooking in the present." Many ingredients come from Colorado purveyors while others are flown in from Italy. A sommelier is on hand to assist with wine choices.

Il Posto moved from its cramped Uptown location to an airy, contemporary space in Denver's newest trending culinary neighborhood, RiNo. Trendy, however, is not what owner-chef Andrea Frizzi is going for. Il Posto's menu emphasizes simple, fresh,... Read More

Tucked into a secluded breezeway off Larimer Square, intimate Bistro Vendome captures the essence of a Parisian bistro in its ambience and menu. Expect French classics (some rotating) such as cassoulet, duck confit, escargot, steak au poivre and variations of foie gras. There are fish, vegetable, pasta and chicken dishes as well. For brunch, try grilled brioche, beignets or sausage and eggs, or on the savory side, quiche or a cheeseburger with pommes frites. The bar offers a stellar selection of French wines at varying price points, and the bartenderand other staffis knowledgeable and helpful. On a warm summer evening, Bistro's patio is a sweet spot to linger over a meal. Check for specials, such as movie nights featuring a three-course meal paired with classic French or food films.

Tucked into a secluded breezeway off Larimer Square, intimate Bistro Vendome captures the essence of a Parisian bistro in its ambience and menu. Expect French classics (some rotating) such as cassoulet, duck confit, escargot, steak au poivre and... Read More

Located in the northern reaches of Denver's River North (RiNo) neighborhood, where many of the city's newest restaurants are taking root, Hop Alley is the second venue from Tommy Lee and sister restaurant to Lee's successful Uncle in the Highlands. Hop Alley focuses on sophisticated yet down-to-earth regional Chinese cuisine, which bears no resemblance to standard American Chinese fare. Bone marrow fried rice and Beijing duck rolls are among the highlightsbut there are plenty of others even on this compact menu. A compelling list of craft brews, dry cider, wine and cocktails adds to the spare but hip aesthetic of the place. With just 57 seats and a small bar, best to arrive early.

Located in the northern reaches of Denver's River North (RiNo) neighborhood, where many of the city's newest restaurants are taking root, Hop Alley is the second venue from Tommy Lee and sister restaurant to Lee's successful Uncle in the... Read More

Chef Alex Seidel opened Fruition Restaurant in 2007. With its seasonally driven menu of upscale comfort food and a well-curated wine list, it was an instant success. While the ubiquitous term "farm-to-table" is now overused, Seidel set the bar high when he started his own 10-acre farm south of Denver, where much of Fruition's produce, cheese and meat products are grown, made and raised. But trendy descriptors are not what Seidel is about. Rather, he's about relationships. Fruition Farms has been what he calls an education in understanding how to grow crops, make cheese and raise animals and how to harvest these foods. "Farm-to-table," Seidel says, "is all of those processes and understanding what goes into the relationship between producer and end user. This hands-on experience has helped us create a viable, long-lasting relationship between farm and restaurant."

Chef Alex Seidel opened Fruition Restaurant in 2007. With its seasonally driven menu of upscale comfort food and a well-curated wine list, it was an instant success. While the ubiquitous term "farm-to-table" is now overused, Seidel set the bar... Read More

The bone-in ribeye will vie for the best steak you've ever had. Opened since 2014, Guard and Grace puts steaks front and center in this 9,000-square-foot modern space, but the menu showcases wood-fired options of all kinds, including veggies and seafood. Steaks fall into three categories: prime, Angus and grass-fed, with cuts from four to 22 ounces. Sauces cover a steak-lover's spectrum from crab Oscar, bleu butter and foie butter to béarnaise, chimichurri and brandy peppercorn. You can add a sunny-side up egg if that appeals. Don't miss the oak-fired carrots (rave reviews) and excellent salads, and do try one of the restaurant's creative cocktails before settling on a fine wine or Colorado craft brew to accompany your meal. If you can't get a table on the date you want, just sit in the pleasant bar area where the full menu is available.

The bone-in ribeye will vie for the best steak you've ever had. Opened since 2014, Guard and Grace puts steaks front and center in this 9,000-square-foot modern space, but the menu showcases wood-fired options of all kinds, including veggies and... Read More

Meet Christine Loomis

Christine has written about every aspect of travel, from romance and adventure to family and wellness. She is also lucky to have had three major home states through the years: New York,... More About Christine